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Chocolate Truffle Cake
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients - For the truffles
- 4 oz cut into small pieces
- 3 Tbsp
- 1 Tbsp
- 2 Tbsp (orange, almond or raspberry Liqueur)
- 8
For the chocolate cake
- 5 oz cut into small pieces
- 5 oz cut into small pieces
- 3 at room temperature
- 3 at room temperature
- 1/2 cup
- 5 Tbsp + 1 tsp
- optional
- optional
Method Of Preparation - For prepare truffle
- Combine chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt.
- Remove from heat when almost melted and stir the mixture until smooth.
- Stir in the flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 min.
- Line a baking tray with parchment paper.
- Scrap the chocolate mixture into a pastry bag fitted with #3 plain tip.
- Pipe 8 (1inch mounds) onto the parchment paper.
- Place a raspberry in the center or each mound and pipe a little more of the chocolate mixture to enclose completely.
- Refrigerate until firm, about 15 minutes.
To prepare cake
- Preheat oven to 350°F and position the rack in the center of the oven.
- Using vegetable spray or butter, coat 8 oversize muffin cups (4” wide and 2” deep) or 1¼ cup custard cups.
- Line the bottoms with rounds of waxed paper.
- Melt together chocolate and butter using the double boiler method. Cool slightly.
- In the bowl of an electric mixer, with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes.
- Scrape the chocolate mixture and beat on low speed until just combined.
- Remove the bowl from the mixer and fold in flour, using a rubber spatula.
- Spoon a little of the batter into each of the prepared cups, top with 1 truffle and cover with the remaining batter.
- Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups. 12 -13 minutes.
- Let stand for 10 minutes and then invert onto individual dessert plates, make sure to carefully peel off the paper.
- Serve warm and spoon carefully softly whipped cream or scoop of ice-cream next to each cake.
- Garnish with few raspberries and serve immediately.
- 10 min
- 1 hr 45 min
- 8
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